Pumpkin and Coconut Soup

From the kitchen of One Perfect Bite...This lovely pantry soup is a perfect introduction to a fall meal. We had folks drop in this weekend and stay for so long a time that I thought they were going to move in. My immediate problem was extending a really simple meal to feed more than the four people for which it was intended. This soup, which can be table ready in 30 minutes became my first course. The ginger and coconut milk give the soup an Asian flair, but it's the chopped vegetables that give it flavor. While not substantial enough for a meal, the soup is filling and it works well as a meal extender. So, please get those can openers ready. I know those of you who try this recipe will enjoy this unique soup. Tomorrow we'll delve into how 1-1/4 pounds of ground turkey fed six people. I can't do the loaves and fishes thing, but be forewarned, I am a clever gal. In the meantime, here is how the soup is made.

Pumpkin and Coconut Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-oz.) can pumpkin
1 (14-oz.) can unsweetened light coconut milk
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

Directions:
1) In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat for about 5 minutes,  or until vegetables are nearly tender.
2) In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
3) Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

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